Derek and I celebrated our first wedding anniversary last week. We went out to a fancy-pants dinner to CityZen in the Mandarin Oriental Hotel in Washington, D.C. on Saturday and then spent a low-key evening in on Monday, our actual anniversary day.
At CityZen, we both selected the chef’s tasting menu and were wowed by all six delectable courses and a couple little extras including an amuse bouche and extra dessert. Being a good, non-embarrassing wife, I didn’t take any pictures during the meal. Derek, being the awesome husband that he is, let me take one picture at the end of dinner of our freebie dessert. It was an amazing meal to celebrate an amazing year together!
Instead of a traditional wedding cake, we served cupcakes and pies for our dessert. I think it’s safe to say that they were a hit and we even ate a couple cupcakes that we saved from last year– and they were actually still pretty good. As an homage to our wedding dessert, I baked a strawberry rhubarb pie.
Strawberry rhubarb pie is Derek’s favorite pie flavor and this recipe is what I used for the first pie I ever baked for him, many years ago. I think that the fact that Derek married me is proof enough that this pie is delicious! Happy anniversary to my hubby– here’s to many more years of fun (and pie)!
Pie dough (store-bought or see below)
1 1/4 cups plus 2 teaspoons sugar, divided
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 cups thinly sliced rhubarb
3 cups halved and hulled strawberries
2 tablespoons butter, cut into small pieces
2 teaspoons milk
Preheat oven to 400°. Mix together 1 1/4 cups of the sugar, flour, nutmeg, and cinnamon in a large mixing bowl, then add rhubarb and strawberries, tossing well to coat evenly. Put the bottom crust into a 9″ pie pan. Fill bottom crust with rhubarb–strawberry mixture and scatter butter on top. Cover with remaining pie crust and crimp edges together to seal. Score top to allow steam to escape, brush with milk, and sprinkle with remaining 2 tsp. sugar. Place pie on a baking sheet and bake until crust is golden and filling is bubbling, about 50 minutes. If edge of crust browns too quickly, cover edge with a strip of aluminum foil to prevent burning. Allow pie to cool for 1 hour before serving.
pie crust dough
makes enough for bottom and top pie crust
2 2/3 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable oil
6 tablespoons cold milk
Sift together flour and salt into a mixing bowl. Measure oil into a measuring cup, then add milk, but don’t stir together. Pour oil and milk into flour mixture. Stir until dough just holds together. Divide dough in half, shape into 2 balls, and flatten slightly. Roll out each ball between two sheets of wax paper into 12″ rounds.